Manufacture of bread.



UNITED STATES PATENT OFFICE.

HENRY A. KOHMAN, OF PITTSBURGH, PENNSYLVANIA, CHARLES HOFFMAN, OF NEWROCHELLE, NEW YORK, AND ALFRED EDWARD BLAKE, OF PITTSBURGH, PENNSYL-VANIA, ASSIGNORS, BY MESNE ASSIGNMENTS, TO WARD BAKING COMPANY, OF NEWYORK, N. Y., A CORPORATION OF NEW YORK. i

MANUFACTURE OF BREAD.

Specification of Letters Patent.

No Drawing. Original application filed March 26. 1918, Serial No.756,940. Divided and this application med December10,1914. Serial No.876,501.

To all whom it may concern:

Be it known that We, HENRY A. KOHMAN, CHARLES HOFFMAN, and ALFRED EDWARDBLAKE, all citizens of the United States, residing, respectively, atPittsburgh, Alle gheny county, State of Pennsylvania, New Rochelle,Westchester county, State of New York, and Pittsburgh, Allegheny county,State of Pennsylvania, have invented certain new and useful Improvementsin the Manufacture of Bread; and we do hereby declare the following tobe a'--full, clear, and exact description of the invention, such as willenable others skilled in the art to which it appertains to make and usethe same.

In an application for Letters Patent of the United States, filed by us,under date of March 26, 1913, Serial No. 7 56,940, we have describedcertain improvements in the making of leavened bread, based upon thediscovery that whether the bread is made in accordance with the spongeprocessor in accordance with the straight dough process, the quantity ofyeast that would otherwise be necessary for completing the fermentationWithin a given period of time may be very materially diminished bysupplying to the batch certain salts which have a stimulating effectupon the activity andpropagation of the yeast cells, in the presence ofthe starchy dough mixture; and that, also, employing the same quantityof yeast as that ordinarily used, theemployment of the salts permits thefermentation of the batch of dough to proceed more rapidly, while stillpreserving satisfactory commercial conditions so that, when desired, thebreadmaking process may be finished in a correspondingly lesserperiod oftime.

The present application constitutes a division of the applicationhereinbefore referred to and relates articularly to the incorporation ofa suita le calcium salt or salts with the yeast, flour, and otheringredients ofthe dough batch, and then fermenting the batch.

' The invention lends itself particularly to economy of manufacture, forthe reason that it can be practised by the aid of calcium salts of lowcost, as, for instance, by the use of calcium sulfate. So also,relatively small amounts of the calcium salts are required for theproduction of the desired effects, and the employment of the calciumsalts in the bread-making operation is of advantage in that it makes upin part at least, the deficiency in calcium salts which ischaracteristic of white bread, wherein the amount of mineral matterpresent is extremely low.-

The invention may be practised, by adding to the batch, either at thecommencement of the batch process or at the commencement of the"straight dough process, two ounces of calcium sulfate to each 100 poundsof flour contained in the mixture.v

The operation is thus enabled to complete the required fermentation ofthe batch within a given interval of time with the employ:

ment of a much lesser quantity of yeast than that usually required; or,with the employment of a given quantity of yeast, to materially cut downthe time required for, the

fermentation. It is not found of advantage to increase theseproportions, but they may:

. be considerably diminished and yet give important and valuableresults. It will be understood, therefore, that while recommending aspreferable the employment of two ounces of calcium sulfate to each 100pounds of flour contained in the mixture,

the. invention is not restricted to that proportion.

Calcium sulfate is a neutral salt. It is cheap and non-hygroscopic and,with a suitable filler, such as, for instance, flour, or some othersuitable starchy material, it is well adapted to be made up into asuitable mixture that can be used with convenience and accuracy as acomposition of matter for sale to the trade.

The-invention is not restricted to the em-.

ployment of calcium sulfate, nor to the employment of neutral calciumsalts. Thus, in

some instances, it may be feasible and 'desirable to use the acid salts,or even those salts which give an alkaline reaction.

For instance, calcium diacid phosphate, Ca (H,PO,) is available for thepurpose, in lieu of calcium sulfate, although of higher cost.

Where the calcium salt is put upon the market in the form of acomposition of matter in connection with a fillerofflour or otherstarchy material, the filler should be a of such relatively largeramount (say ten times the amount by weight of the salt) that any slightinaccuracies of the user, in addceeds, however, its rate increases, sothat, as-

hereinbefore indicated, the batch is ready at the same time that'thebatch would be ready in the ordinary process. In view of the fact thatthe rate of progress of the fermentative action is less in the initialstage of the operation, which fact is manifested by the lesserproduction of carbonic acid,

there is a surprisingly lessened consumption of sugar in the use of theprocess, the saving in this regard amounting, under favorablecircumstances, to as much as one'pound in the treatment of a batch'ofone barrel of flour. accordance with the invention is appreciablylighter in color than when made in the ordinary process when conductedunder otherwise similar conditions.

What we claim is:

1. The process of making leavened bread,

It is also found that bread made in which comprises incorporating withthe flour and other ingredients of the dough batch an amount of yeastnormally insuflicient to effect the desired leavening within a giventime period, further incorporating in the dough batch a quantity of aninnocuous calcium-salt and thereby economizing in the amount of yeastnormally employed for said period, and fermenting the batch;substantially as described.

2. The process of making leavened bread, which comprises incorporatingwith the flour and other ingredients of the dough batch an amount ofyeast normally insuflicient to effect the desired leavening within agiven time period, further incorporating in the dough batch a quantityof calcium sulfate and thereby economizing in the amount of yeastnormally employed for said period,

and fermenting the batch; substantially as described.

In testimony whereof we ailix our signatures in the presence of twowitnesses.

HENRY A; KOHMAN. CHARLES HOFFMAN. ALFRED EDWARD BLAKE.

Witnesses to the signatures of Henry A. Kohman and Alfred Edward Blake:

S. C. PERRING, Jos. F. SMITH.

Witnesses to the signature of Charles Hofiman:

M. A. BELL, L. BATES.

